The Best Gluten Free Cake | GLUTEN-FREE Chiffon
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INGREDIENTS:
Batter
• 3 large egg yolks
• 30 grams milk
• 30 grams vegetable oil
• 2 grams vanilla extract
• 50 grams rice flour
• 30 grams caster sugar
• 1 gram fine salt
• 2 grams baking powder
Meringue
• 3 egg whites
• 50 grams caster sugar
NOTES:
1.) What makes it gluten-free? The use of rice flour instead of wheat flour, yet the cake remains incredibly so soft and fluffy. The difference is barely noticeable when compared to a regular chiffon cake recipe. Feel free to customize the liquid ingredient to your liking. For this recipe, I used whole, full-fat milk
2.) BAKING TIME – Bake for 21-23 minutes in a preheated, fan-assisted oven at 170°C. Keep an eye on the cake as it bakes, especially towards the end. To check for doneness, gently tap the surface—if it bounces back, the cake is ready
3.) SERVING SUGGESTION – Serve plain for a simple delight or pair with whipped cream and fresh fruits on the side. You can also add your favorite frosting or icing of your choice 😊
4.) STORING – Keep in an airtight container to maintain the freshness and the cake is best consume within 2-3 days
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Best regards,
Romel from The Introvert Kitchen